The incendiary Japanese horseradish called wasabi is traditionally served as a condiment to fish, particularly in sashimi or sushi style. I’ve used it here to enliven a potato salad that would go well with any picnic or cold buffet. I’ve given the wasabi mayonnaise as a separate recipe, immediately following this one, since it has a personality all its own.
Place the potatoes, with their skins still on, in a large pot with cold water to cover. Over high heat bring the water to a boil and cook for 15 minutes. (A toothpick should easily go through each potato.) Drain the potatoes and let them cool enough to handle comfortably. Peel and slice them into
Soak the scallion in ice water for 5 minutes, then drain and gently pat dry before setting aside.
Peel the carrot, and cut it into
In a bowl, mix the cooled potato chunks with the wasabi mayonnaise. Use gentle folding motions with a rubber spatula to keep from bruising the potatoes. Toss in the scallion, then the carrot, folding in each addition gently but thoroughly. Cover and chill the salad for 5 minutes, or serve at room temperature.
© 1985 Elizabeth Andoh. All rights reserved.